Chocolate-Coated Ice Cream Bars

Heavenly! Easy to make + totally vegan

Ingredients

Ice Cream:

• 1 large banana

• 1 can refrigerated light coconut milk (separated cream part only, plus 2 Tsb of the water)

• ½ cup cashews

• 8 small dates

• 3 Tbs cacao/cocoa powder

• Pinch of salt

Chocolate Coating

• 2 x 100g bars of your favourite plant-based dark chocolate

• 1 Tbs coconut oil

• 2 Tbs chopped toasted almonds

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Instructions

• Add all ice cream ingredients to a high speed blender and blend until completely smooth

• Divide between popsicle molds and freeze overnight.

• Melt chocolate and coconut oil togethe and pour into a tall glass for easy dipping

• Pop ice creams out of molds and dip each in chocolate

• Place flat on a baking sheet covered with parchment paper, drizzle with remaining chocolate and sprinkle with toasted almonds

• Freeze for a few mins to set chocolate. Enjoy!

Notes

• Makes 8-10 depending on the size of your molds

• These are also delicious as is without dipping in the chocolate if that is your preference

Adapted from and thanks to vancouverwithlove for the recipe